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Drain 2 (about 15-ounce) cans pinto beans (do not rinse). Thinly slice ¼ large white onion (about ⅓ cup). Smash 2 large garlic cloves with the flat part of a chef’s knife and peel.
Heat ¼ cup vegetable oil in a large nonstick frying pan over medium heat until shimmering. Add the onion, garlic, and 1 whole serrano pepper. Cook for 2 minutes. Add 1 pinch kosher salt and continue to cook, stirring occasionally, until the onion and garlic are starting to brown around the edges and the pepper is blistered in spots, 3 to 4 minutes more.
Add the beans and stir to combine. Add 2 cups low-sodium broth and 1 dried bay leaf. Increase the heat to medium-high and bring to a boil. Add ¼ teaspoon kosher salt and continue to boil, stirring occasionally, until the broth is thickened, reduced, and darker in color, 12 to 15 minutes.
Turn off the heat. Add ½ teaspoon black pepper and stir to combine. Taste and season with more kosher salt as needed. Remove and discard the bay leaf and serrano (and garlic if desired).
Mash the beans with a fork or potato masher until they are thick and lumpy visually, but taste smooth and velvety. If you want a thicker consistency, let sit for a few minutes, it will thicken more as they cool.